Actually, that’s not entirely true and if my parents are reading this (which they probably are because I
coerced encouraged them to follow my blog), they probably just chuckled to themselves.
But, there were two things in my life that my parents never had to enforce. 1) Going to bed and 2) eating breakfast.
I was one of these rare kids who actually wanted to go to bed. In fact, as a child I very rarely loved sleepovers. I remember pretending to be sick one time (well, ok, maybe twice… ) so that my parents would pick me up and I could go home to sleep peacefully in my bed. Again, I was a rare kid. And yes we will choose to use the word, rare.
And then, there’s breakfast. I love breakfast. Through childhood, teen years, university, travelling, camping, marriage, and now with a baby under 1, my life has seen some very busy days and yet I have never missed breakfast. You know when people sometimes say ‘I forgot to eat breakfast today’, I really can’t even compute what that would look like in my life.
Breakfast foods really appeal to me (as you can probably tell from these last two posts), whether it’s a simple bowl of cereal with fresh fruit or a hearty omelette. So, prepare yourself. On this blog I will feature many breakfast foods but today I’m going to share with you one of my all-time favourites.
Coconut Baked Oatmeal. Let’s use some hashtags, shall we? #Simple #Fast #Delicious #Versatile
Coconut Baked Oatmeal
- 3 cups large flake oatmeal (or quick cooking oats work well too)
- 1 cup unsweetened shredded coconut
- 1 1/2 cups milk
- 1 cup yogurt
- 2 eggs
- 2 Tbsp coconut oil
- 1Tbsp maple syrup (Depending on your tastebuds feel free to increase to 2 Tbsp, substitute with brown sugar, honey, or xylitol, or simply omit altogether)
- 1/2 Tbsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350 degrees.
- Combine all ingredients and mix well. Pour into a greased 9 x 13 baking dish.
- Bake for roughly 35-40 minutes. (Edges should begin to looks slightly golden)
- Store in fridge for up to a week
Top with yogurt and fresh cut strawberries. Eat in a bowl with milk poured overtop. Drizzle it with a bit of maple syrup and eat like a pancake. Or simply pack it up to snack on later, like an oat cake or moist granola bar. (Note: the longer it sits in the fridge, the stronger it will set= more portable= instant snack any time of day).